Tinda Masala

Complexity Level: 2

Ingredients

• 500g tinda (Indian squash)
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 1 ginger-garlic paste, 1 teaspoon
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala powder
• 1/4 cup chopped coriander leaves
• Salt to taste

Instructions

• Peel and chop the tinda into small pieces.
• Heat the oil in a pan over medium heat.
• Add the cumin seeds and let them sizzle for a few seconds.
• Add the onion and cook until softened, about 5 minutes.
• Add the ginger-garlic paste and cook for another minute.
• Add the turmeric powder, coriander powder, red chilli powder, and garam masala powder. Mix well.
• Add the tinda and salt to taste. Mix well.
• Cover the pan and cook over low heat for 10-15 minutes, or until the tinda is tender.
• Stir in the coriander leaves and serve hot.

Tips

• For a richer flavour, you can add a splash of cream or yogurt to the tinda masala.
• If you don't have garam masala powder, you can substitute a mixture of ground cumin, coriander, cardamom, cloves, and cinnamon.
• Tinda masala is best served with rice or roti.

Variations

• Tinda Chana Dal: Add 1/2 cup of soaked and cooked chana dal to the tinda masala.
• Tinda Kurma: Add 1/2 cup of coconut milk to the tinda masala.
• Tinda Sabzi: Add 1/2 cup of chopped tomatoes to the tinda masala.